Wild kiwi fruit/maca health-preserving wine and preparation method thereof

A technology of kiwifruit and health-preserving wine, applied in the field of wild kiwifruit Maca health-preserving wine and its preparation, can solve problems such as damage to health, achieve the effect of improving abiotic stability and avoiding the loss of nutrition and flavor

Inactive Publication Date: 2017-01-25
中博绿色科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, it is more common to soak Maca slices together with wine. However, white wine is a kind o

Method used

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  • Wild kiwi fruit/maca health-preserving wine and preparation method thereof
  • Wild kiwi fruit/maca health-preserving wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0044] like figure 1 Shown, the preparation method of wild kiwi Maca health wine of the present invention comprises the following steps:

[0045] S1, washing 100 parts of wild kiwifruit fresh fruit, adding sulfurous acid solution, and crushing to obtain wild kiwifruit pulp;

[0046] S2, add pectinase for enzymatic hydrolysis, press filter to obtain wild kiwi fruit juice;

[0047] S3, adding active dry yeast to the wild kiwi fruit juice, fermenting at 15-25°C, adding fructose syrup during fermentation, pouring the tank after 10-15 days of fermentation, fermenting for 10-15 days, and filtering to obtain wild kiwi fruit semi-finished wine;

[0048] S4, Maca is screened, washed, and crushed to obtain Maca pulp;

[0049] S5, mix the wild kiwifruit semi-finished wine obtained in step S3 with the Maca pulp obtained in step S4, soak for 10-15 days, press filter and carry out gumming treatment, first rough filter, freeze at -4.5-5.5°C for 10- After 15 days, the second coarse filtrat...

Example Embodiment

[0050] Example 1

[0051] The preparation method of the wild kiwi Maca health wine of the present embodiment comprises the following steps,

[0052] S1, 100kg of wild kiwifruit fresh fruit is washed, and 0.08kg of sulfur dioxide-containing sulfurous acid solution is added, and crushed with a common hammer crusher to obtain wild kiwifruit pulp;

[0053] S2, adding 0.001kg of pectinase for enzymolysis for 12 hours and then filtering with a bag filter press to obtain wild kiwi fruit juice;

[0054] S3, add 0.001kg active dry yeast to the wild kiwi fruit juice, ferment at 15°C, add 6kg fructose syrup during the fermentation process, pour the tank after 10 days, and ferment for another 10 days, filter with a diatomaceous earth filter to obtain wild kiwi fruit semi-finished wine;

[0055] After testing, the wild kiwi fruit semi-finished wine obtained in step S3 has the contents of each component as shown in the table below,

[0056]

[0057] S4, after screening, cleaning and p...

Example Embodiment

[0059] Example 2

[0060] The preparation method of the wild kiwi Maca health wine of the present embodiment comprises the following steps,

[0061] S1, 100kg of wild kiwifruit fresh fruit is washed, added with 0.09kg of sulfur dioxide solution containing 6% sulfur dioxide, and crushed with a common hammer crusher to obtain wild kiwifruit pulp;

[0062] S2, add 0.004kg pectinase enzymatic hydrolysis for 12 hours and press filter with bag filter press to obtain wild kiwi fruit juice;

[0063] S3, add 0.01kg active dry yeast to the wild kiwi fruit juice, ferment at 20°C, add 8kg fructose syrup during the fermentation process, pour the tank after 13 days, ferment for another 13 days, filter with a diatomaceous earth filter to obtain wild kiwi fruit semi-finished wine;

[0064] S4, after screening, cleaning and peeling 1.5kg Maca, crush it with a common hammer crusher to obtain Maca pulp;

[0065]S5, mix the wild kiwi fruit semi-finished wine obtained in step S3 with the maca p...

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Abstract

The invention provides a wild kiwi fruit/maca health-preserving wine and a preparation method thereof. Since the maca has favorable piquancy, after the maca is used as an auxiliary material for manufacturing, the wine tastes piquant on the basis of the original sourness, bitterness and astringency, and thus, has richer mouthfeel and longer aftertaste. The maca juice is added before the semifinished wine fining, thereby maintaining the natural color of the maca, and avoiding the loss of nutrients and flavor in the fermentation process. The maca juice participates in the semifinished product cold-treating process, thereby enhancing the non-biological stability of the finished wine. The maca juice can enhance the health-care effect of the wild kiwi fruit wine, improve the sleep, enhance the immunity and balance the hormone secretion in the human body.

Description

technical field [0001] The invention relates to the technical field of kiwi fruit wine, in particular to a wild kiwi Maca health wine and a preparation method thereof. Background technique [0002] Kiwi fruit is the king of fruits. Wild kiwi fruit has a soft texture and a sweet and sour taste. The taste is described as a mixture of strawberry, banana and pineapple. In addition to wild kiwifruit containing wild actinine, proteolytic enzymes, tannin pectin and sugars and other organic substances, as well as trace elements such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acids needed by the human body, it is also rich in vitamin C. , Glucoic Acid, Fructose, Citric Acid, Malic Acid, Fat. It has rich medicinal effects, therapeutic value and nutritional value. [0003] Maca is a natural food rich in nutrients. [0004] Macaine contains more linolenic acid and linoleic acid, so it has the effect of improving sleep and improving immunity. [0005] In a...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02A61K36/31A61P25/20A61P37/02A61P5/00
CPCC12G3/04A61K36/185A61K36/31C12G3/02A61K2300/00
Inventor 黄祥礼
Owner 中博绿色科技股份有限公司
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